You know those giant ginger cookies that Starbucks sells? The size of your hand and sprinkled with sugar?
Yeah those ones.
I have a very very weak spot in my already cookie weakened spine for any kind of ginger cookie.
I’ve also had to seriously cut back on my Starbucks addiction lately and I miss those cookies! So I decided to source out a recipe and make my own. Martha Stewart came to the rescue with her Giant Ginger Cookie recipe.
One of the recipe reviewers, smoothis, added some great tips for making the cookies a little healthier and I took her suggestion for the fat ingredient, subbing 3/4 cup of butter with 6tbsp of salt free Becel and 6 tbsp of canola oil. I thought they turned out great! Very close to the Starbucks version and I loved the use of pepper – gave them a nice little zing! Next time I’ll try out the flour and egg substitutions but I didn’t have the right stuff on hand this time.
A little tip? Store the cookies between sheets of wax paper or parchment paper so you don’t lose the sprinkled sugar. And heed the spacing directions before baking or you will have cookie bumpage in the oven and no nice round edges.
For the photography, this was one of the easiest shots I’ve taken in ages. I had great natural light and did it hand held. The background and the countertop are covered with two sheets of scrapbook paper. I don’t scrapbook but scrapbook paper makes some of the best and cheapest ways to add backgrounds and colour to your shots.
So here you go – just so you can cut down on your Starbucks stops:
Giant Ginger Cookies
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground pepper
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature (I subbed 6tbsp Becel and 6tbsp canola oil)
- 1/2 cup packed light-brown sugar
- 1/2 cup granulated sugar, plus 1/3 cup for coating
- 6 tablespoons molasses
- 1 large egg
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
- With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
- Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
- Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.
Read more at Marthastewart.com: Giant Ginger Cookies – Martha Stewart Recipes